A collaboration between Niigata Kashimaya and AKOMEYA TOKYO has resulted in the release of freeze-dried products. Three products, "Dashi Chazuke Salmon," "Dashi Chazuke Cod Roe," and "Dashi Miso Soup Salmon," will be available from April 11th.
Kashimaya was founded in 1855 as a store selling salted and dried salmon and trout caught in the Shinano River and Agano River in Niigata Prefecture. Their signature product is "Sake Chazuke," a dish familiar to Japanese people, and they continue to create local flavors that have been passed down through the climate and food culture of Niigata.
The freeze-dried "Dashi Chazuke Salmon," "Dashi Chazuke Cod Roe," and "Dashi Miso Soup Salmon" products being released this time are products the team is proud of, having spent a year perfecting.
Dashi Chazuke with seasonings blended to perfectly balance the saltiness
The Deliciousness Lies in the Saltiness
It's not just about a strong saltiness; salmon and cod roe each have their own unique level of saltiness. They apparently put a lot of effort into balancing the seasonings to bring out the best of their saltiness evenly. It is also made so that it can be soaked in water and enjoyed all year round, in summer and winter.
"Dashi Chazuke Sake" (500 yen) features carefully prepared shredded salmon
It uses sockeye salmon that has been carefully marinated, grilled and shredded. Although the shredded salmon is easy to eat, you can enjoy its thick meat and rich flavor. The bonito broth doubles the umami. In addition to ochazuke in hot water, we also recommend chilling it in water.
Enjoy the delicious flavor of cod roe in "Dashi Chazuke" (500 yen)
This dashi chazuke features Kashimaya's cod roe, seasoned with sake and bonito flakes. The natural flavor of the cod roe is further enhanced, and the bonito broth further enhances the deliciousness. This dish is characterized by its moist texture.
"Dashi Miso Soup Sake" (450 yen) made with carefully selected king salmon
This newly released freeze-dried miso soup is made with meticulous attention to the ingredients. From over five varieties of salmon, we carefully considered which one would be best suited to miso soup and which would be best suited for freeze-drying, and after careful consideration of flavor and texture, we finally arrived at this "king salmon" flavor. Furthermore, by carefully selecting the appropriate amounts of ingredients essential to miso soup, we were able to create a dish that can be enjoyed on the dinner table.
The moist, mellow flavor of carefully selected, fatty king salmon is the base of this miso soup. The key is the perfect balance between the salmon's moderate saltiness and ingredients such as Chinese cabbage and burdock. The bonito and kelp broth makes for a satisfying, delicious miso soup.
Available at AKOMEYA stores including AKOMEYA TOKYO Ginza Main Store, AKOMEYA TOKYO in la kagū, and AKOMEYA TOKYO Tokyu Plaza Shibuya, as well as the official online store. For more details, please visit the special page (https://www.akomeya.jp/shop/pg/1kashimayaakomeya2020/).
Kashimaya was founded in 1855 as a store selling salted and dried salmon and trout caught in the Shinano River and Agano River in Niigata Prefecture. Their signature product is "Sake Chazuke," a dish familiar to Japanese people, and they continue to create local flavors that have been passed down through the climate and food culture of Niigata.
The freeze-dried "Dashi Chazuke Salmon," "Dashi Chazuke Cod Roe," and "Dashi Miso Soup Salmon" products being released this time are products the team is proud of, having spent a year perfecting.
Dashi Chazuke with seasonings blended to perfectly balance the saltiness
The Deliciousness Lies in the SaltinessIt's not just about a strong saltiness; salmon and cod roe each have their own unique level of saltiness. They apparently put a lot of effort into balancing the seasonings to bring out the best of their saltiness evenly. It is also made so that it can be soaked in water and enjoyed all year round, in summer and winter.
"Dashi Chazuke Sake" (500 yen) features carefully prepared shredded salmonIt uses sockeye salmon that has been carefully marinated, grilled and shredded. Although the shredded salmon is easy to eat, you can enjoy its thick meat and rich flavor. The bonito broth doubles the umami. In addition to ochazuke in hot water, we also recommend chilling it in water.
Enjoy the delicious flavor of cod roe in "Dashi Chazuke" (500 yen)This dashi chazuke features Kashimaya's cod roe, seasoned with sake and bonito flakes. The natural flavor of the cod roe is further enhanced, and the bonito broth further enhances the deliciousness. This dish is characterized by its moist texture.
The key to miso soup is the combination of ingredients
"Dashi Miso Soup Sake" (450 yen) made with carefully selected king salmonThis newly released freeze-dried miso soup is made with meticulous attention to the ingredients. From over five varieties of salmon, we carefully considered which one would be best suited to miso soup and which would be best suited for freeze-drying, and after careful consideration of flavor and texture, we finally arrived at this "king salmon" flavor. Furthermore, by carefully selecting the appropriate amounts of ingredients essential to miso soup, we were able to create a dish that can be enjoyed on the dinner table.
The moist, mellow flavor of carefully selected, fatty king salmon is the base of this miso soup. The key is the perfect balance between the salmon's moderate saltiness and ingredients such as Chinese cabbage and burdock. The bonito and kelp broth makes for a satisfying, delicious miso soup.
Available at AKOMEYA stores including AKOMEYA TOKYO Ginza Main Store, AKOMEYA TOKYO in la kagū, and AKOMEYA TOKYO Tokyu Plaza Shibuya, as well as the official online store. For more details, please visit the special page (https://www.akomeya.jp/shop/pg/1kashimayaakomeya2020/).
